Low fat peanut flour prepared by solvent extraction of oil from peanut flakes

Abstract

The present invention provides a method for the direct solvent extraction of oil from oil seeds to produce a low-fat proteinaceous material which comprises, wet heat conditioning oil bearing seeds to a moisture content of from 6 to 12%, flaking said wet heat conditioned oil seeds, dry heat conditioning said flaked oil seeds to a moisture content of from 1.9 to 6%, and treating said dry heat conditioned flakes with a solvent for the removal of the oil contained in said flakes.

We claim: 
     
       1. A low fat peanut flour from which the bitter, musty, raw peanut flavor has been removed made from a process which comprises, wet heat conditioning at a temperature of from 160° to 240° F. whole peanuts, peanut splits, peanut granules, or cracked peanuts to a moisture content of more than 6 but less than 12%, flaking said wet heat conditioned peanuts, dry heat conditioning said flaked peanuts to a moisture content of from 1.9 to 6% and treating said dry heat conditioned flakes with a hydrocarbon solvent for the removal of oil contained in said flakes. 
     
     
       2. The low fat peanut flour of claim 1, wherein the hydrocarbon solvent is hexanes.